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I'm so old my picture is in b/w! Me with my grandmother's dog Pinky |
Girl Scout Stew
This has been such a fun week on Mystery Lover’s
Kitchen! I’ve loved seeing the recipe
suggestions for dinners, lunches and snacks although my little ones are grown
and my granddaughter is approaching pre-school age.
It’s a huge thrill for a child to be able to make dinner for
the whole family! I always felt like a
million dollars when I did it. The one
thing you might want to help with or supervise is draining the pasta from the
boiling water.
I also halved the recipe for this blog since it’s just me
and my husband. The ingredients are for
the full recipe and should serve four.
Ingredients:
Olive or vegetable oil
1 lb. ground beef 2 15 oz. cans tomato sauce
1 onion, chopped (optional)
1 lb. elbow macaroni
Add 1 TBL of olive or vegetable oil to your frying pan and
turn heat to medium high. Saute onion until translucent (if using.) Add ground beef and cook, stirring
occasionally, until meat loses its raw color.
Add two cans of tomato sauce and let simmer on a very low flame for 15
to 20 minutes to meld the flavors (Optional step – if you don’t have the time, just
proceed with the recipe.)
To Cut Your Onion.
First peel onion, then cut in quarters, leaving the stem on.
Lay onion quarter on its side and slice lengthwise at regular intervals but without cutting through stem. This will keep your onion layers together. Turn onion to other flat side and again slice through vertically at intervals. Now, slice across the onion, perpendicular to your original cuts. You should have nice diced pieces! Discard stem end when done and repeat with remaining onion quarters.
Both my books are out now! Allergic to Death is the first in the Gourmet De-Lite series. Murder Unmentionable is written under my pen name of Meg London and is first in the Sweet Nothings Lingerie series.
Yanno, when I was a child I thought I hated onions. It was only when I started cooking for myself as an adult that I realized they were in almost everything, just cooked down enough to be invisible.
ReplyDeleteHow great it is for kids to feel "all grown up" when they can make a meal by themselves (that doesn't mean sticking a package in a microwave!).
I've noticed that, too, when I cook for friends who claim they hate onions. Shhh! Our little secret.
Delete~ Krista
Sheila, I hadn't thought about the fact that most kids can microwave a frozen dinner these days. There's a feeling of power in being able to cook a meal and feed yourself. Wish I could convince my husband of that.
ReplyDeleteThis is such a wonderful starter recipe, Peg. I can just imagine your pride in it. And I bet it's good!
ReplyDeleteWe had the sweetest comment from a girl who made one of our dishes. She sounded surprised by how good it was, and I got the impression it might have been the first time she ever cooked something instead of nuking it in the microwave.
I hope the Girl Scouts still teaches girls how to make this!
~ Krista
This sounds like a great 'staple' recipe... the kind where you just know you have all the stuff needed in your cupboard!
ReplyDeletePeg/Meg,
ReplyDeleteKids can be cook this even earlier than 10. I remembering making something similar- I threw in peas and frozen corn and such. Mom called it succotash stew. LOL. Anything to make something this easy sound fun. I wonder if she got it from the Girl Scouts????
~Avery aka Daryl